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👨🍳 The Secret? Temperature Control and Gentle Cooking
Top hotel chefs know that eggs are delicate proteins, and high heat can cause rubbery whites and green-tinged yolks. The secret is precision and patience. Instead of boiling, they often use a low-simmer or “hot water bath” method — or even steam.
Here’s how they do it.
🥚 The Five-Star Method: Perfect Soft or Hard-Boiled Eggs
Ingredients:
- Fresh eggs (as many as you like)
- Water
- Ice (for the cooling bath)
Method 1: The Hot Water Bath (No Direct Boiling!)
- Heat the water first.
In a pot, bring water to about 180°F (82°C) — hot enough to cook, but not boiling. You’ll see small bubbles forming on the bottom, but no rolling boil. - Add the eggs gently.
Lower the eggs in with a spoon. The goal is to cook them gently so the whites set slowly, keeping the texture silky. - Cook depending on your preference:
- Soft-boiled: 7–8 minutes
- Medium: 9–10 minutes
- Hard-boiled: 11–12 minutes
- Cool them quickly.
Once the time’s up, transfer eggs immediately to an ice water bath for 5–10 minutes. This stops the cooking and makes peeling a breeze.
Method 2: The Steaming Trick
- Add about an inch of water to a pot and bring it to a boil.
- Place the eggs in a steamer basket above the water.
- Cover and steam for:
- 6–7 minutes for soft-boiled
- 10–12 minutes for hard-boiled
- Transfer to an ice bath immediately.
The result? Perfectly smooth, tender eggs — every single time.
💡 Chef’s Tips for Five-Star Results
- Use room-temperature eggs to prevent cracking and ensure even cooking.
- Add a teaspoon of vinegar or salt to the water to make peeling easier.
- Peel under running water — it helps loosen the shell gently.
- For extra flavor, some chefs finish soft-boiled eggs with a touch of sea salt and truffle oil before serving.
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